Quiche Lorraine

Quiche Lorraine is a savory dish that includes an egg custard, swiss cheese, bacon, and shallots baked in a pie crust.

Course Breakfast

Cuisine French

Keyword Quiche Lorraine

Prep Time 30

Cook Time 45

Servings

Calories 479kcal

Preheat oven to 425° F.
Make pie crust according to recipe and place in a deep dish pie pan. If using frozen, pull out of freezer and let thaw for about 10 minutes.
Poke holes all around inside edges and bottom of pie crust with a fork.
Place pie pan on a baking sheet for easy transport. Blind bake pie crust for 12 minutes.
Meanwhile, with a pair of scissors, cut bacon into 1 inch pieces and fry in a pan until crispy. Using a slotted spoon, remove bacon from pan and place on paper towel lined plate.
Remove most of the bacon grease from pan using a paper towel or discard into a dish and save for a later recipe.
Add shallots to pan and cook low and slow to caramelize them (about 15 minutes).
Crack eggs into a large bowl and whisk just until combined.
Whisk in half & half, thyme, salt and pepper.
Remove pie crust from oven and reduce oven temperature to 350° F.
In bottom of pie crust, layer half of the bacon, shallots, and cheese.
Gently ladle in egg mixture over top.
Add remaining bacon, shallots and cheese.
Bake for 40-45 minutes or until middle is cooked through. You can jiggle the baking sheet to see if the middle of the pie is firm or not.
Allow to cool before slicing and serving. Quiche Lorraine can be served warm or at room temperature.